Pork Meatball Spinach Soup
What’s good with eating out is that you discover a lot of things, like this one for instance, I thought I almost know all of the Chinese dishes out there after I had posted more than 200 of them but in fact I barely touched its surface, and looking at Chinese menus on these restaurants sorts of remind me of that fact.
Take this dish for example, it was the first time I saw this and was intrigued on how it tasted so I ordered one when I visited Wong’s Kitchen several weeks ago. A simple dish of pork meatballs cooked in a chicken broth with spinach and glass noodles.
In the Chinese cuisine, soup is essential, in most if not every dinner, soup should be present and usually the Chinese believe that soups are packed with many health benefits hence they change the ingredients based on the benefit you want to get or any ailment you want to fix. That is why some soups you will find weird ingredients like dried cocoon, dried deer penis, wild fruits and Fish maw to name some but for our soup today we won’t use any of that, in fact the ingredients used here are mostly common, so why not try this, trust me it is good.
- 700 g minced pork, 25% fat
- 4 pcs dried shiitake mushrooms, rehydrated in 1 cup boiling water
- ½ tsp sugar
- 1 teaspoon salt
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- Prepare a large pan, place on stove top then heat the oil.
- In a bowl combine all meatball ingredient together (apart from the oil), form into small ball shapes then lightly pan fry until meatballs are light brown in colour. Set everything aside.
- Prepare a pot, add a bit of oil you used for frying the meatballs then sauté the garlic, ginger and white parts of the spring onions.
- Add the meatballs, pour the chicken stock then bring it to a gentle boil. Simmer for 15 minutes.
- Add the glass noodles and spinach, season with fish sauce and ground white pepper then simmer for 5 more minutes.
- Turn off heat then serve while hot.